Warm boot recommendations please

[Chicken on a mission]

This makes a lovely moist cake with little effort because it uses oil rather than butter so no creaming required. Also, I tend to bung in some vanilla and cinnamon even though the recipie doesn't call for it. Make sure you do the skewer test before taking out of the oven - I didn't the fist time and the top hlf was uncooked (I still ate the bottom half though )

 

 

Ingredients

 

8 oz (225grms) self-raising flour

2 teaspoons baking powder

5 oz (150grms) natural light brown sugar

5 oz (150grms) carrots (weighed when peeled and grated)

2 oz (50grms) walnuts, roughly chopped

2 ripe bananas, mashed

2 eggs

¼ pint (150mls) corn, sunflower or vegetable oil

 

Method

 

Heat the own to 180c (350f, gas mark 4)

 

Sift flour and baking powder into large bowl. Stir in sugar, then stir in the carrots, bananas and nuts, break in eggs & oil and mix.

 

The recipie calls for a round 8" tin but I like mine in a loaf shape. Bake for an hour, or until a skewer pieced in the centre comes out clean (about 1 hour 10 mins for my oven).

 

Cool slightly in the tin then turn out onto a wire rack. Keeps well in the fridge for a week (not that it makes it to the next day in our house!) also freezes well for up to a month. (If you think you might not be able to resist, why not divide it and freeze in portion!)

 

 

Enjoy

[red]

Does anyone have a view on which of the suggested oils works best for this recipe?

 

(I'm hungry now ... )

[Chicken on a mission]

I've only ever used sunflower oil because that is what I had in the cupboard.

 

I did think about using olive oil and then stopped myself just in time because of the flavour. You need and oil that doesn't have flavour.

 

I hope you like the cake. My 3 year old makes this (with very little help now we have done it a number of times) and it has always turned out well.